A hearty skillet breakfast of diced potatoes sautéed with colorful peppers and onion in a tomato paste sauce. This easy dish is a favorite for a big breakfast and can also be tucked into bread.
Heat the olive oil in a skillet and add the diced potatoes. Sauté over medium heat for 15 minutes, stirring occasionally, until tender and browned at the edges.
Add the chopped onion, long pointed green pepper, and red kapya pepper. Sauté for 5 minutes, until softened.
Add the tomato paste and cook for 2 minutes, until fragrant. Stir in the salt, red pepper flakes, and dried thyme. Do not let the tomato paste burn. Serve hot.
Cook the potatoes on their own until tender before adding the other vegetables; if everything goes in at once, the potatoes may remain undercooked. Briefly cook the tomato paste until fragrant without letting it burn, or it will taste bitter. Serve hot.
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